In a previous post, we mentioned how to create one’s own crème fraîche with the help of some dried fruits. By adding the fruit (dried cherries in our case) to a cup of cream and allowing it to sit out on the counter and with occasional stirring, it eventually thickens and is ready for spreading. There has been some debate (internally) as to whether or not it had anything to do with the proliferation of bacteria, or if it were simply the acidification of the cream by the acids in the fruit (we have generally come to suspect the latter, but the matter requires further invention). In this vein, we set out to create yogurt without introducing a yogurt culture (starter, or already-formed yogurt). The process was simple:
We poured an amount of raw milk into a jar with some chopped prunes, and then held it at a temperature between 108ºF and 115ºF for about 6 hrs. After a few hours, it began to thicken as the milk proteins began to denature. We consumed our creation over the course of 4 days, and each day its taste developed until around the third day it came to resemble a true yogurt. We shall continue our exploration of yogurt, and the creation thereof, over the next few weeks, and hope to come to some meaningful conclusions, but until then, enjoy the process!
Erubite 